Crab Stick and Cucumber Salad
Today’s side dish is “Sunomono” vinegared salad with cucumber and crab stick.
- Slice thinly cumber and sprinkle with salt. After few minutes drain it lightly.
- Flake crab stick.
- Marinate them with “Sanbaizu” dressing, right before serving. Sesame topping if desired.
<Sanbaizu> 3 tbs rice vinegar, 2 tbs dashi broth, 1 tbs soy sauce, a pinch of sugar ( or mirin)
What is Kani-Kama?
Crab stick is commonly called “Kani-Kama” in Japanese, which is a short name of “Kani-Fumi Kamaboko”.
That means “Kamaboko flavored with crab”. (Kani = crab, Fumi = flavored with, Kamaboko = fish paste)
Made mainly from Surimi of Alaska pollack “Suketo-Dara”, genuine crab meat not included.
It is called also “Bo-Kama” or “Kani-Boko” according to region and between each household.
Now crab sticks are eaten in many countries, it was developed in the early 1970’s by Japanese companies of fisheries. Three companies claim to be originator.
Osaki Suisan, Hiroshima Prefecture
started selling in 1974
Kani Stick (カニスチック)
Taiyo Gyogyo, current Maruha Nichiro
started selling in 1973
Kani Bo (カニ棒)
is a crab stick. It is a short name of “Kani-Fumi Kamaboko”. カニカマ（かにかま）
* “Kani-Fumi Kamaboko” means “Kamaboko flavored with crab”. (Kani = crab, Fumi = flavored with, Kamaboko = fish paste)
is a cucumber. 胡瓜（きゅうり） literally “cucurbitaceous vegetable from ancient country in China”
is a salad dressed with vinegar. 酢の物（すのもの） literally “vinegar dish”